Peking Duck

This, China’s most prestigious duck dish, has been gaining fame since the middle of the 19th century. Since the 1970s, thousands of people have flocked to Peking to eat this dish served in restaurants specialising in it. During my own visits, I saw rows of them hanging up to dry before being roasted, and also suspended vertically, in a specially constructed oven. Fortunately, it can also be made in a simple way, as in this recipe, with remarkably good results.